Fudge is a crystalline candy, which means that, unlike
lollipops, caramels, and taffy, crystal formation is desirable
in this recipe. Tiny microcrystals in fudge are what give
it its firm but smooth texture. The secret to successful fudge
is getting these crystals to form at just the right time.
What's special
about fudge?

Did
You Know?
Fudge was invented in the United States around 100 years ago.
The exact origins are disputed, but all accounts claim that
the first batch of fudge was accidentally created by failing
to make another type of candypossibly caramels. Many stories
also claim that fudge was invented by students at a womens
collegeVassar, Smith, or Wellesley.

Share
& DiscussRecipes for "one-minute" fudge abound, often calling
for condensed milk to mimic the texture of fudge. But does this
technically qualify as fudge?What do you think?

4.Let
the syrup cook, undisturbed, until it reaches the soft-ball
stage, about 235° F240° F. While it cooks, wash
down the sides of the saucepan with a pastry brush dipped
in a small amount of warm water to loosen and dissolve any
sugar crystals clinging to the sides.

5.Carefully
remove the saucepan from the heat and let the mixture rest,
undisturbed. Let it cool to approximately 110° F. At this
point, a slight skin should have formed on the top. Be patientthis
may take a while! (Alternatively, you may pour the mixture
onto a marble slab at this point and allow it to cool on the
slabthis is the way that professionals make fudge.)

6.Add
the vanilla and butter and begin to stir with a wooden spoon.
(If you are adding nuts or dried fruit, add them just before
the mixture completely loses its gloss.) You dont need
to use a lot of force, but you should keep stirring constantly
until the fudge sets up.
You will be able to see the mixture gradually change from
glossy to dull, lighten in color, and stiffen. Again, patience
(and a strong arm) is neededthis change can take from
15 to 20 minutes to occur! (Be careful not to beat too long
or too hardthis can result in a coarse, grainy fudge,
as can stirring while the fudge is still too hot.)

TipIf
you're adding nuts or fruit, you may want to warm them slightly
in a microwave before adding them. If they are too cold, the
temperature difference may shock the fudge and cause
it to solidify too quickly.

7.Pour
the mixture into the prepared pan and press it down with your
hands or a greased spatula. Allow the fudge to cool for several
hours at room temperature, then remove it from the pan to a
cutting board and cut into squares.

8.Store
at room temperature in an airtight container, between layers
of waxed paper.

What
Else Can I Try?

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
Dont be afraid to substitute ingredients, alter amounts
and proportions, or scale the recipe up or down. Experimentation
can lead to better recipes.